- prep time 1 min
- total time 1 min
- serves 0
¾ tsp unflavored gelatin
8 oz white baker’s chocolate, chopped into teenie weenie bits
1 ½ cup cold heavy cream, divided
1 tsp vanilla extract
12 passion fruits or 1 1/2 cups frozen passion fruit puree
1. Cut top of egg shell off, then remove egg. (save for breakfast). Then run eggs under hot water and clean out insides. Reserve in egg container
2. In a small bowl, add six tablespoons of water. Sprinkle gelatin over the top and let stand for five minutes.
3. In a medium heatproof bowl, add chocolate.
4. In a small pot, bring one cup of the cream to a boil. Add gelatin and vanilla and stir for 30 seconds.
5. Pour cream over chocolate and whisk until smooth.
6. Refrigerate for 30 minutes, or until chocolate thickens, but still falls off a spoon.
7. In a standing mixer or a large bowl, whip remaining two cups of cream until it can form stiff peaks.
8. Using a rubber spatula, gently but thoroughly fold whipped cream into chocolate mixture. Return to refrigerator for two hours, or until it has set.
9. To make passion fruit puree, scoop out 12 passion fruits, then press fruit through a strainer to remove the seeds. Freeze remaining juice in a small pan. When juice is frozen, cut into 1/2-inch cubes.
10. To assemble, transfer white chocolate mousse (that’s what it is now) to a pastry bag, or a large resealable plastic bag with its corner clipped. Fill 1/3 of each egg shell with mousse. Set 1 passionfruit yolk in the center of each shell and push it down slightly into mousse.
11. Pipe more mousse over yolk, being careful not to leave any air pockets, and fill shell to just below the top. Return to the refrigerator for a minimum of 1 hour to allow the mango yolks to thaw (so that they run when cut into). Serve in egg cups.
12. If you want to be extra cleaver, cut the bottom rather than the top of the egg. After the egg has been assembled and chilled, melt some more white chocolate and spoon a tablespoon over the open end to plug it up, Chill until the chocolate hardens, then serve pointy side up and slice off the top in front of your guests.
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